Roasted Red Pepper Hummus

Name: Roasted Red Pepper Hummus
Yield: Serves 8 (Makes about 2 cups)
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 6 tablespoons, tahini, stirred well (see note); 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 (14-ounce) can, chickpeas, drained and rinsed (see note); 1/4 cup, jarred roasted red peppers, rinsed and dried thoroughly with paper towels; 1 small, garlic clove, minced or pressed through garlic press (about 1/2 teaspoon); 1/2 teaspoon, table salt; Pinch, cayenne; 3 tablespoons, juice from 1 to 2 lemons; 2 tablespoons, toasted sliced almonds; 2 teaspoons, chopped fresh parsley

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Appears in Cook's Illustrated May/June 2008

Side Dishes

Africa & Middle-East

Middle Eastern

Pasta, Grains, Rice & Beans

Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good.

SERVES8 (Makes about 2 cups)

TIME20 minutes, plus 30 minutes resting

WHY THIS RECIPE WORKS

To develop a hummus recipe with a light, silky-smooth texture and a flavor profile that would balance chickpeas, tahini, lemon juice, garlic, and olive oil, we emulsified the chickpeas and oil in the food processor. For the best flavor in o...

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